Prepare a foil-lined baking sheet and pre-heat oven to 450 degrees.
In a medium-sized bowl, whisk together all-purpose flour, cumin, black pepper, and salt.
In a separate medium-sized bowl, lightly beat eggs.
In a third medium-sized bowl, place panko and garlic powder.
Dip avocado slice in flour mixture, fully coating and then shaking off excess flour. Then coat in egg mixture and finally move to bowl of panko and full coat.
Place on foil-lined baking sheet and repeat with remaining avocado slices.
Place in oven at 450 degrees for about 14-17 minutes, until just starting to turn golden.
In a grill pan or frying pan, heat olive oil over medium heat. Add corn and cook about 8-10 minutes, until starting to brown.
Heat tortillas in frying pan or in oven.
Place 2-3 baked avocado slices on each tortilla. Top with corn and jalapeño slices. Drizzle chili yogurt sauce over the top.